A Taste of Mardi Gras at Little Dom’s Seafood

Bringing the spirit of New Orleans to Carpinteria

By Lucia Johansen

As a California native, I’ve always wondered what it would be like to experience Mardi Gras. With iconic parades, costumes, and festivities, it’s a celebration I've long wanted to witness for myself. When I think of New Orleans, I think of delicious, authentic food—so where better to experience it than Little Dom’s Seafood, where the chef himself is from New Orleans? 

The sister seafood-forward restaurant to the beloved L.A. neighborhood staple, Little Dom’s, is led by New Orleans-born co-owner and chef Brandon Boudet. For a few days every February, he brings bold Cajun and Creole dishes to the menu, paired with Mardi Gras-inspired desserts by pastry chef Ann Kirk. Together, they bring an authentic slice of NOLA to Carpinteria.

As soon as my friend and I stepped into the restaurant, we were greeted with a warm, lived-in, cozy ambiance. Carpinteria may be known for its laid-back vibe, but inside the restaurant, it was buzzing with conversation. I glanced around at the Mardi Gras inspired dishes landing on tables, and suddenly couldn’t wait to order. 

With a little guidance from our extremely patient waitress, I ordered the Big Easy Daiquiri. Topped with a bright raspberry, it was a spirited blend of sweet citrus and fruit—a vibrant sip that felt like a true taste of New Orleans.

Big Easy Daiquiri

My friend went with the Winter Spritz from the evergreen menu, garnished with a fresh rosemary sprig. After sneaking a sip, I quickly understood why it’s a customer favorite. Crisp, bubbly, and refreshing—and just as beautiful to hold as it is to sip. For anyone who prefers their cocktails less sweet, this is the one to order.

Now it’s time for the main event: the food.

The Mardi Gras menu featured everything from Louisiana crawfish fusilli to smoked roast beef on French bread with spicy aioli. After several back-and-forth debates (and asking for “one more minute” more than once), we made our decisions. 

For a fun starter, we went with the Jambalaya Balls, filled with arborio rice, andouille sausage, shrimp, and chicken. Crispy on the outside, savory and chewy on the inside, they were packed with a delightful mix of flavors. Paired with Creole mustard, each bite had a tangy kick that kept us reaching for more.

As a new seafood fan, I still get a little intimidated by certain dishes.

“I’ve never tried an oyster,” I admitted.

“Neither have I,” my friend laughed.

Scared? A little. Intrigued? Absolutely.

We ordered the BBQ Oysters, topped with butter, paprika, garlic, lemon, parmesan, and hot sauce. Wood-grilled to perfection, they pleasantly surprised us. They were juicy, buttery, and layered with a smoky richness that lingered after each bite. Consider me converted. 

As avid pasta lovers, my friend and I knew a pasta dish was inevitable. Ever since the Gigi Hadid vodka pasta trend took over the internet, vodka sauce has been a staple in my life, which means my standards are pretty high. It was only right to try the Ricotta Cavatelli from the Evergreen menu, generously tossed in spicy vodka sauce, basil, and Grana Padano.

Calling myself a self-proclaimed vodka pasta critic (with zero credentials), I’m happy to report that my standards were exceeded. The pillowy cavatelli delivered creaminess, richness, and just the right kick of spice. Needless to say, this plate had no issue being finished.

Barely leaving room for dessert, we couldn’t resist ordering something sweet. We tried the Lime Icebox Pie made with graham cracker crust, lime crema, raspberries, and candied pistachios, along with the beignets with raspberry sauce from the Mardi Gras menu—the dish my inner child was most excited about.

Lime Icebox Pie

The chilled, creamy citrus of the Lime Icebox Pie paired beautifully with the flaky graham cracker crust, making it almost addictive. The beignets arrived warm, blanketed in powdered sugar, fluffy, doughy, and undeniably delicious. We used every drop of raspberry sauce, a sweet finishing touch that left us wanting more. Pastry Chef Ann Kirk truly outdid herself.

While New Orleans couldn’t feel more different from Santa Barbara, for one evening, it felt as though we were dining in the heart of Louisiana. Each bite transported me far beyond the California coast. Chef Brandon Boudet perfectly captured the spirit of his hometown through these lively dishes. With warm hospitality and unforgettable flavors, I’ll definitely be back next year, happily pretending I'm celebrating Mardi Gras in New Orleans, no plane ticket required.